The New Empire

The sun sets over Beechworth, flooding the old town with rich golden light. The hills above Beechworth, their rich red soil glowing red and magenta…

Summer at Provenance, Beechworth

We’re sitting in Provenance restaurant admiring the simplified new interior and listening to the playlist. Chef Michael Ryan puts as much effort into his music…

Fine Australian Wines: The Best of Beechworth

Some of the best names in the business share similar terroir – famous free-draining granite and loamy soils that produce top wines that are celebrated…

Dining in a Golden Glow: The Ox and Hound

It’s early evening and the warm glow of the bistro spills out from the broad verandah into the street. Inside, the Edison lamps bathe the…

Food Tech: Black is the New Garlic

It’s garlic, but not as you know it. Rich, dark and delicious, Garlicious Grown black garlic is an ingredient for the everyday cook to make…

Rutherglen’s Globetrotting Chef Briony Bradford joins Jones Winery Restaurant

It is one of the best oysters I have had in a long time. Fat and flinty, it sits on the half shell brimming with…